Raisins should be stemmed. For stoning easily, pour boiling water over the raisins and drain off. This loosens them and the seeds come out with ease. If water is used dry them thoroughly before using. Currants should be thoroughly washed in several waters, or until the water is clear, and rubbed dry on a coarse clean towel.

Raisins for Cake may be boiled one-half hour in a little water, dried in the oven, dredged with flour, and stirred in as usual. This will prevent their being tough and tearing the cake in cutting.

How To Blanch Almonds

Turn boiling water over them. Let remain a few minutes, then drain and plunge into cold water. The skins will then come off easily. If not, repeat the operation. Rub the skins off with a dry cloth. Put on a paper in an open oven to dry. Rub to a paste in a mortar with a little rose-water to prevent oiling; a little loaf sugar, 1 lump to 3 or 4 almonds may be used for the same purpose.

Another way is to roll the almonds, first chopping them fine with a rolling-pin, sprinkling sugar with them to avoid oiling.

Cake Mixing And Baking

Beat butter and sugar to a froth, unless the recipe otherwise directs; to this add the well-beaten yolks of the eggs, if yolks are used. Beat the whites until they will adhere to the dish turned bottom up, and add flour, whites of eggs and milk (if the recipe calls for it) alternately. Sift the flour and baking-powder or cream-tartar and soda with the flour first. Stir until smooth, in the same direction always. Have the oven hot, not burning, and put the cake in., Read all the other hints given in this division also. Close doors and windows that cause a draft upon the stove.

If the cake is very rich it will need a more moderate oven, especially if it is a molasses cake, as any cake with molasses in it browns speedily. At the first sign of browning too quickly, put a brown paper over the top. This will be better if pinned in shape to fit the tin, as there is no danger of it touching the cake if made into this cap form. If baking too fast set a pan of water on the grate or remove one of the back stove lids for a few minutes. If in danger of burning on the under side, set the upper grate under the tin to raise it from the bottom of the oven.

Let the loaf of cake stand in the pan a few minutes after removing from the oven. Do not put cakes away in the cake-box until thoroughly cold. A stone jar is very nice for keeping cake or cookies.

Portable Lemonade

Lemons that will not keep may have the juice expressed and thickened with sugar. Set in a cool place and it will keep a long time. Use for lemon pies, lemonade or mixed with eggs for lemon jelly cake. Use the peel for Dry Flavoring.

Lemons may be kept fresh a long time by putting in a jar of cold water. Change it frequently.